Chop the chocolate using a knife or food processor and put into a heatproof bowl.
Heat the creme anglaise custard and pour onto the chocolate, mixing well.
Using an electric whisk beat the cream to a soft consistency - it should be frothy and not too stiff.
Whisk a third of the whipped cream into the warm chocolate and custard mixture (40-45°C/104-113°F), then stir in the rest of the cream.